Olof Mårtensson (Former)
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- 2005
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Mark
Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans
(
- Contribution to journal › Article
- 2003
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Mark
Development of an oat-based sour milk-like product
(
- Contribution to journal › Article
- 2002
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Mark
The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products
(
- Contribution to journal › Article
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Mark
A Fermented, Ropy, Non-Dairy Oat Product Based on the Exopolysaccharide-Producing Strain Pediococcus damnosus
(
- Contribution to journal › Article
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Mark
Texture promoting capacity and EPS formation by lactic acid bacteria in three different oat-based non-dairy media
(
- Contribution to journal › Article